Pine-Apple Jelly

Ingredients

• one cup of pine-apple juice
• the juice of one lemon
• one and a half cups of granulated sugar

Method

1. 1

   Prepare the gelatine as above directed, add the ingredients, stir until the sugar is dissolved, strain, set on ice until jellied, and then serve.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from The art of cookery (1899) by Emma P. Ewing, page 116. The excerpt below is the record exactly as published.

the juice of one lemon, and a teaspoon- ful of orange extract. Stir until the sugar is dissolved, then set on ice until jellied and ready to serve. Pine- Apple Jelly. — Prepare the gelatine as above di- rected, add one cup of pine-apple juice, the juice of one lemon, and one and a half cups of granulated sugar. Stir until the sugar is dissolved, strain, set on ice until jellied, and then serve. Strawberry Jelly. — Prepare one third of a box of gelatine as before directed, add one cup of strawberry juice, the juice of a lemon, and one and a half cups of granulated sugar. Stir until the sugar is dissolved, strain, set on ice until jellied, then serve. In a similar manner jellies may be prepared from the juice of raspberries, nectarines, peaches, plums, and numerous other berries and fruits. Mock Peach Jelly. — Prepare the gelatine as before directed, add the juice of a lemon, two tablespoonfuls of sugar caramel, four drops of almond or peach extract, and one cup of granulated sugar, stir until the sugar is dissolved, strain, set on ice until jellied, then serve. Charlotte Russe No. i. — Whipped cream, slightly sweetened and flavored to taste, may be served as Char- lotte Russe — without the addition of gelatine — in shells of cake, baked for the purpose ; or slices of cake may be arranged on the inside of a mold of any desired form, and the mold filled with whipped cream and put on ice till ready to serve. Lady-finger cakes separated, and cut in two, make attractive individual molds when 256 The Art of Cookery. arranged in a prettily shaped cup. The pieces of cake can be made to adhere to the cup and retain their position by being slightly moistened with syrup. Charlotte Russe No. 2. — To one fourth of a box of gelatine add half a cup of cold water and soak an hour, then add half a cup of hot milk and a tablespoonful of granulated sugar. Stir until the sugar is dissolved, strain into a two-quart bowl, surrounded with ice and water, and add a cup of cold cream and a teaspoonful of vanilla extract. When the liquid begins to jelly beat vigorously with a Dover egg-beater until it is very light, then add the whites of two eggs beaten light, to which has been added a pinch of salt and two tablespoonfuls of granulated sugar. Remove the beater, and, with a strong whip or a wooden spoon, beat into the mixture a pint of whipped cream. Pour into molds, and set on ice till ready to serve. Bavarian Cream. — Prepare like Charlotte Russe No. 2, omitting the whipped cream. Bavarian Cream with Eggs. — Soak a quarter of a box of gelatine in half a cup of cold water for half an hour. Make a pint of Boiled Custard No. 2. Remove from the fire, and stir the soaked gelatine into it. When cool flavor to taste with vanilla extract, set in ice water, sur- rounded with broken ice, and when it begins to stiffen whip until very light. Add the whites of two eggs beaten stiff, and set on ice until ready to serve. Chocolate Bavarian Cream. — Prepare like Charlotte Russe No. 2, but before mixing the hot milk with the soaked gelatine add to it half a cup of grated chocolate, and let simmer until smooth. Delicate Desserts, 257 Chopped candies, fruits, and nuts, and stale cake, or macaroons rolled fine, may be mixed with Bavarian creams at pleasure, and thus a great variety of them may be readily prepared. Snow Pudding. — Prepare lemon jelly as directed, and when it begins to jelly and is slightly thickened all through, whip with a Dover beater until perfectly light, then add the whites of three eggs beaten stiff, to which has been added a pinch of salt and three tablespoonfuls of granulated sugar. Whip all well together, and set on ice until firm. Serve with Boiled Custard No. 2. Orange Pudding. — Prepare as directed for snow pud- ding, using orange jelly in place of lemon jelly. After whipping the whites of the eggs into the mixture, pour it into a mold lined with sections or slices of oranges, arranged according to taste, and set on ice for several hours. Serve with or without cream. Banana Pudding, — Prepare a snow pudding from lemon jelly, as directed, omitting the lemon extract, and, when ready to mold, whip into it two cups of thinly sliced bananas. Serve with plain cream. Other fruit jellies can be converted into fruit puddings by following the formula given for snow pudding. But most fruit puddings made in this manner, of oranges, strawberries, raspberries, grapes, etc., are better served with cream, either plain or whipped, than with custard. Orange Cream. — Prepare as directed for orange pud- ding, and after adding the whites of the eggs, whip into the mixture two cups of whipped cream and two table- spoonfuls of granulated sugar. Pine- Apple Cream. — Prepare a pine-apple pudding as 258 The Art of Cookery. directed for snow pudding, using pine-apple jelly

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